Beef, dried mushrooms, fragrant caraway, and a rich broth form the foundation of this hearty dish with a bold sauce. The slices are first seared quickly and then slowly braised until tender, making this meal perfect for a family lunch or a festive dinner.
The preparation is not complicated, but it does require at least an hour for the meat to braise gently. The sauce is finally thickened with a darker butter roux and enriched with sour cream. You can serve the beef slices with dumplings, roasted potatoes, or rice, according to your taste.
What You Will Need
For the Meat and Mushroom Base:
- 750 g beef round,
- salt to taste,
- pepper to taste,
- sunflower oil,
- 1 onion,
- 2 cloves of garlic,
- 400 ml beef broth,
- 2.5 handfuls dried mushrooms,
- 1 teaspoon whole caraway seeds.
For Thickening and Enriching the Sauce:
- 2 tablespoons plain flour,
- 2 tablespoons butter,
- 1 tablespoon sour cream.
The original recipe does not specify the exact amount of salt, pepper, or sunflower oil, so adjust these to your own taste and needs when searing.
Step-by-Step Preparation:
1. Preparing the meat: Cut the beef round into slices about 1 cm thick. Season both sides with salt and pepper. Lightly score the edges of each slice in several places to prevent the meat from curling during searing and to ensure even cooking.
2. Preparing the onion base: Peel and chop the onion. Heat sunflower oil in a large pot, add the onion, and let it turn translucent. Use a large enough pot so there is enough space to sear each slice of meat.
3. Adding the garlic: Peel and crush the garlic cloves, then add them to the translucent onion. Stir briefly to combine and release the aroma.
4. Searing the meat: Add the prepared beef slices to the pot and sear them quickly on both sides. The high heat helps develop a richer flavor on the surface, while the following braising ensures tenderness.
5. Adding mushrooms and caraway: Add 2.5 handfuls of dried mushrooms and a teaspoon of whole caraway seeds to the seared meat. Briefly mix everything with the onion base so the mushrooms and spices are evenly distributed among the slices.
6. Braising the meat: Pour in 150 ml of beef broth. Braise the meat until tender for at least one hour, adding more broth as needed during cooking. Check the liquid level regularly to prevent the base from sticking to the bottom.
7. Preparing the roux: Make a darker roux from two tablespoons of butter and two tablespoons of plain flour. Stir the flour and butter thoroughly to create a smooth base without lumps, which will thicken the sauce.
8. Finishing the sauce: Add the remaining beef broth to the tender meat and bring everything to a boil. Thicken the sauce to your liking with the prepared roux, stirring well to achieve an even consistency.
9. Enriching and serving: Finally, stir in one tablespoon of sour cream. Serve the finished beef slices with mushrooms and your favorite side dish, such as dumplings, roasted potatoes, or rice.
How to Prevent Beef Slices from Curling
Before searing, lightly score the edges of the raw meat in several places. This helps the slices keep their shape when they hit the hot fat and ensures more even browning. The cuts don’t need to be deep—just enough to prevent the edges from tightening.
How to Work with Broth During Braising
Start with 150 ml of beef broth and add more as needed during the at least hour-long braising. Add the remaining broth only when finishing the sauce. Keep an eye on the liquid level throughout, as it evaporates during cooking.
Add only as much roux as needed to reach your desired sauce thickness. Stir in the sour cream at the end to give the mushroom sauce a delicate finish.
Serving Tip
Dumplings are a great match for the bold mushroom sauce, as they soak it up well. If you prefer another side, try roasted potatoes or rice. When serving, pour the mushroom sauce over the slices to keep the meat juicy.
